Summative Test in Cookery 8

 

Summative Test in Cookery 8

Test I. Identification.  _______1. It is essential for various various tasks, from cleaning vegetables to straining pasta or tin contents.  _______2. It is used to transfer a little or a lot of pasta to a waiting plate, plate, without a mess.  _______3. Used to shake flour, salt and pepper on meat, poultry and fish.  _______4. A kitchen tool which which is specifically designed for the purpose of pulping garlic.  _______5. This enables enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving platter, to a hot skillet or deep fryer to a plate.  _______6. Used to section raw meat, poultry and fish. fish.  _______7. Are used for creaming, stirring and mixing.  _______8. Used for serving soup soup or stews.  _______9. A rubber or silicone tool to blend or scrape the food from the bowl, metal, silicone or plastic egg turners or flippers.  _______10. Used to hold meats while while slicing, and to turn solid pieces of meat, while browning or cooking.

Test II. Write C if the cleaning material belongs to Cleaning Solvent and S if it belongs to Sanitizing. 1.  Muriatic Acid 2.  Dishwashing Liquid 3.  Chlorine 4.  Abrasive Surface Cleaner 5.  Hot water 6.  Quarternary Disinfectant Cleaner 7.  Degreasers 8.  Cleaning Vinegar 9.  Iodine 10.  Hot Air Test III. Put check ( 1.  2.  3.  4. 

) if the statement is correct and mark (X) if incorrect.

Cups, bowls and glasses must be inverted for storage. storage . Use a dry washcloth to wipe off o ff all cake mix splatter from the mixer. mixer . Drawers must not be made of the same materials and kept clean. Soak used cake pans and muffin this in warm water wate r with dishwashing solution to soften the baked-on or burnt food. 5.  Cleaned and sanitized equipment and utensils must be stored on clean storage area.

 

Test IV. Fill in the blanks. 1.  In measuring rice and flour, fill the cup c up overflowing, level off with a ________. 2.  When measuring refined sugar, spoon into ________ and level off with spatula. 3.  Level a _______ with straight edge of a knife to measure small amounts of salt, pepper, leavening agents or solid fats. 4.  In measuring liquid ingredients, you should lean over and view the liquid at ______ to make sure it is the proper amount. 5.  Ingredients which measure by volume and by weight dem demand and standardized ________.

Test V. Convert the following ingredients as stated in each number. 1.   _______ oz = 13 tbsp 2.  5,500 g = _______ K 3.   _______ tbsp. = 6 C 4.  5.5 K = _______ lbs 5.   _______ tbsp. = 1 C 6.  9 tbsp = _______ tsp 7.  500 ml = _______ tbsp. 8.   _______ qt = 7 gal 9.   _______ C = 9 pt 10.  15 lbs = _______ oz

 

Answer Key: Test I. 1.  2.  3.  4.  5. 

COLANDERS Pasta/Spoon Server Dredgers Garlic Press Serving Tongs

6.  Butcher Knife 7.  Wooden spoons 8.  Soup ladle 9.  Scraper/rubber scraper 10.  Two-twine Fork

C C S C S

6.  S 7.  C 8.  C 9.  S 10.  S

Test II. 1.  2.  3.  4.  5.  Test III. 1. 2. X 3. X 4. 5. Test IV. 1.  2.  3.  4. 

Spatula Measuring cup Measuring spoon Eye-level

5.  Kitchen Tools and Equipment Test V. 1.  6.5 oz 2.  5.5 K 3.  96 tbs 4.  12.1 lbs 5.  16 tbsp 6.  27 tsp 7.  2 tbsp 8.  28 qt 9.  18 C 10.  240 oz